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Tomato and Cilantro Soup

I am a huge fan of soup!!! In case you didn’t know :). And this is such a delicious soup! And easy to make too!

Tomato soup is an iconic American soup and I have never made it from scratch before. I figured I should tackle it. It was way easier than I thought it would be. And it tasted better than any tomato soup I have tried before.

Also, originally this soup was named spicy tomato and cilantro soup, but it is not spicy. I am not even kidding. It just has flavor, no spice. Really good flavor- like I mentioned best tomato soup I have ever ate.

Last, but not least, this soup calls for onions and I put the onions in the soup! I am trying to eat healthier. Onions are good for you and normally as long as the onions are not overpowering I can handle them. And I could handle them in this. So yay me! 🙂 Now to the recipe!

1. To peel the tomatoes, plunge them in very hot water. They only need to be in the water for a few seconds. Put it in and then take them out. The skin should peel very easily. Next roughly chop them.

2. Next heat the oil in a medium-sized saucepan. Add the tomatoes, bay leaf, and green onions. Cook for a few minutes.

3. Add the salt, garlic, black peppercorns, cilantro and water to the mixture. Bring to a boil. Lower the heat to a simmer. Simmer for 15 to 20 minutes. While the soup is simmering dissolve the cornstarch in a little cold water; set aside.

4. Strain the soup into a new saucepan. Discard the strained vegetables. Put the soup on low heat and add the cornstarch. Stir in for a few minutes.

5. Pour into individual soup bowls and serve piping hot with a swirl of cream.